Skip to content

Brandied Peaches

A historical recipe from Margaret Brown's French Cookery Book, by Margaret Brown (1886).

No ratings yet

A historical recipe

Margaret Brown's French Cookery Book, by Margaret Brown (1886). Project Gutenberg eBook #44915.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 4 ingredients

  1. 9 pounds of Heath peaches
  2. 7 pounds of loaf sugar
  3. 1 quart of white brandy
  4. 2 pints of water

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. Take 9 pounds of Heath peaches, 7 pounds of loaf sugar, 1 quart of white brandy.
  2. Have a strong lye, hot, but not boiling, over the fire.
  3. Throw half a dozen peaches into it at a time;
  4. let them remain 4 minutes;
  5. take them out again and put them into cold water.
  6. Continue this till all are done.
  7. Then, with a coarse towel, rub them till perfectly smooth, and put them into another vessel of cold water.
  8. Make a syrup of the sugar with 2 pints of water and 1/2 the white of an egg.
  9. Skim the syrup perfectly clear.
  10. Take the peaches out of the water, wipe them dry, put them in the syrup, and boil them till a straw will pass through them, then take them out to cool.
  11. Boil the syrup 1/4 hour;
  12. then put in the brandy while hot and mix thoroughly.
  13. Having placed your peaches in glass jars, pour the syrup over them while hot, and when cold paste paper over them to protect them.
  14. Will be fit for use in 3 months.

Plating

Cookware for this recipe

  • Saucepan
  • Slotted spoon
Source Public domain in the USA
Credit

From Margaret Brown's French Cookery Book, by Margaret Brown (1886). Digitised by Project Gutenberg, eBook #44915 (https://www.gutenberg.org/ebooks/44915). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.